New Norm Dinnerware

A la carte

A la carte

A la carte

A la carte

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

Raw materials from the Nordic kitchen.

Pleasing for all senses.

Pleasing for all senses.

Pleasing for all senses.

Pleasing for all senses.

North Sea Cheese

North Sea Cheese

North Sea Cheese

North Sea Cheese

Vesterhavsost (Danish cheese made at the coast of the North Sea. Ripened over 26 weeks) with strings of pear and pear puré, sprinkled with muesli made of toasted rye.

Served on New Norm lunch plate in the color Storm

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream

Junket mousse with rhubarb icecream, rye bread, licquorice, chervil and red sorrel

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Danish “Saltimbocca” with ramson

Ingredients (Serves 4)

8 thin veal top round steaks, 100 g each
1 bunch ramson
4 slices Skagen ham
1 shallot, finely chopped
300 g butter
1 dl white wine
Salt and pepper

Instructions

1. Pound the meat a little thinner by hand and season.
2. Put ramson leaves and ham on the meat and hold it together with a toothpick.
3. Fry the meat 1 minute on each side in butter. Add white wine and reduce.
4. Add a little cold butter to the reduced wine and season with finely chopped ramson and shallot.
5. Cover the meat with the sauce when serving. Can be served with new potatoes. Boil the potatoes in a plenty of salted water and toss with butter and chopped ramson.

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli

Pork belly with broccoli, dried mushroom, pea sprouts and porkrinds

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Omelette with your favourite sausage and caperberries

Ingredients (Serves 1)
2-4 eggs (depends on the size of the eggs and your hunger)
A bit of sausage (about 100 g of your favourite sausage, e.g. chorizo or finochio), sliced
A little grated parmesan (50-100 g)
5-6 caperberries or regular capers
Salad leaves and herbs (optional)

This is a wonderful little dish that I like to make on the mornings when I have some extra time at home. I also make it sometimes with I come home late and hungry after a long workday. Use whatever you have in your refrigerator, e.g. a bit of sausage and cheese.

Instructions

Fry the sausage slices in a little good olive oil in a frying pan until slightly crisp. Beat eggs in a bowl while the sausage is frying. Remove the sausage from the pan and add a little pat of butter, which will bubble and foam in the oil. Pour the eggs into the pan, whisk gently with a fork for a couple of seconds and then let the eggs firm up a little. Season with salt and pepper and fold the omelette while it is still in the pan. Arrange the omelette on a plate and top with fried sausage slices, caperberries and grated parmesan cheese. You can also garnish the omelette with salad leaves and herbs.

Scallops & pickled beet root

Scallops & pickled beet root

Scallops & pickled beet root

Scallops & pickled beet root

Scallops, pickled beet root, chervil with hay ash and red sorrel

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice, celery juice and yoghurt drink

Pear juice with crushed ice and mild spices

Ingredients

15 ripe pears
1/2 star anise
1 stick cinnamon
250 g crushed ice

Celery & unripe apple juice

Ingredients

2 stalks celery
8 unripe apples

Yoghurt whey, apple, honey and lemon balm drink

Ingredients

250 g yoghurt whey (drain 1 litre of yoghurt in a cloth overnight and collect the whey)
8 Danish apples
2 tbsp. honey
1 bunch lemon balm

Pear juice with crushed ice and mild spices

Instructions

Juice the pears, boil the juice with the spices and pour through a cloth. When the pear juice is cold, shake in a cocktail shaker with crushed ice.

Celery & unripe apple juice

Instructions

Juice the apples. Boil the juice and pour through a cloth to prevent it from oxidising. Cool the juice and then mix with fresh celery juice.

Yoghurt whey, apple, honey and lemon balm drink

Instructions

Juice the apples with the lemon balm and sieve through a cloth. Mix the juice and whey and add honey to taste.

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters

Baked cod with oysters, kohlrabi, cream, mussels and dill oil

Breast of Duck

Breast of Duck

Breast of Duck

Breast of Duck

Breast of duck with compote of pickled rosehips with mustard seeds accompanied by celery puré, baked celery, dried purple cabbage and Danish smoked cheese.

Served on New Norm lunch plate in the color Ash

Ramson pesto

Ramson pesto

Ramson pesto

Ramson pesto

Ingredients

100 g ramson
100 g flat-leaf parsley
50 g toasted pine nuts
2 dl olive oil
Salt and lemon juice

Instructions

Blend ramson, parsley, pine nuts and oil. Season with salt and lemon juice.
The amount needed depends on the intensity of the ramson. It may be necessary to add a little more of some ingredients.

Rustic cheese

Rustic cheese

Rustic cheese

Rustic cheese

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Fresh ramson and spring herb salad

Ingredients (Serves 1)

6 leaves ramson
4 small new potatoes (cut into quarters)
Fresh herbs
Fresh peas
Mini cabbage
Beetroot leaves
Lambs lettuce
Small carrots with tops
1 dl good olive oil
1 dl apple vinegar
Salt

Instructions

1. Wash the salad well and lay on a cloth to dry.
2. Boil the potatoes until al dente in salted water.
3. Wash the small carrots and pull off the tops.
4. Cut the carrots and a suitable amount of seasonal cabbage and herbs in small slices. Choose baby vegetables and herbs that are fitting for a seasonal salad.
5. Shell the fresh peas.
6. Make an oil and vinegar dressing.
- Arrange the salad on a plate and drizzle with a small amount of dressing.

Beet ice cream

Beet ice cream

Beet ice cream

Beet ice cream

Beet ice cream with compote of blueberries stirred with dried blueberries and caramelized white chocolate sprinkled with meringue of apple vinegar and raw licorice.

Served on New Norm Dinnerware slate

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Green asparagus soup with fried scallops

Ingredients (Serves 4)

600 g green asparagus
1 coarsely chopped shallot
1 dl white wine
8 dl whole milk
50 g butter
8 large scallops
1 lemon
Salt
Oil and butter for frying

Instructions

1. Start by cutting the bottom centimetre of the asparagus ends and removing the asparagus tips. Halve the asparagus tips lengthwise and put them in cold water. Cut the remaining asparagus into smaller pieces.
2. Sauté the shallots in a little oil in a pan – the shallots must not brown at all. Add the wine and reduce by half.
3. Add milk and asparagus and bring to boil. Simmer until the asparagus is tender.
4. Pour half of the milk into a container.
5. Blend the soup with the butter. Add the remaining milk until the soup has the right consistency and is smooth and glossy. Season with salt and lemon juice.
6. Fry the scallops in a little oil on a very hot pan, approx. 1 minute on each side. Add the asparagus tips and finish by adding a little butter to the pan.
7. Place the scallops and asparagus tips in a soup plate and pour the warm soup over.

Scallops with Porridge

Scallops with Porridge

Scallops with Porridge

Scallops with Porridge

Scallops with porridge made of dinkel wheat, mussel broth, with pickled pumpkin and pumpkin seeds and pork rinds.

Served in New Norm bowl on slate

Beef

Beef

Beef

Beef

Beef fried in dried mushrooms and sage with glaced parsley root in apple must, pickled beech mushrooms, grilled onions and sauce of porcino

Served on New Norm dinner plate with slate insert

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Variation of pickled asparagus and cheese

Ingredients

800 g asparagus (mixture of green and white)
400 g Vesterhavsost cheese
1/2 litre cold pressed rapeseed oil (or regular rapeseed oil)
4 leaves ramson or 1 clove garlic
2 sprigs thyme
10 black peppercorns
Zest of 1 lemon
A little glasswort or sweet woodruff (optional)
Atamon
Mason jar

Instructions

(prepare at least one day before eating)

1. Start by cleaning the mason jar using Atamon (scald and rinse with Atamon).
2. Prepare the asparagus – cut off stem ends and peel the white asparagus.
3. Remove the cheese rind and cut the cheese, asparagus and other ingredients into small pieces.
4. Place the asparagus and cheese into the jar without pushing down. Add the remaining ingredients and finish by filling jar with oil until it covers all of the contents.
5. Refrigerate the jar and contents until serving (at least 1 day).
This dish is envisioned as a sort of tapas. Serve the pickled asparagus with toasted dark rye bread and honey or sausage, for example.

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac

Crab meat wrapped in celeriac. Smoked potatoes with horse radish cream, hay ash, potato chips with freezedried black currant and purslane

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Steak with grilled white asparagus and potato salad with asparagus cream

Ingredients (Serves 4)

8 stalks white asparagus
1/2 dl cold pressed rapeseed oil (or regular rapeseed oil)
4 stalks green asparagus
450 g new potatoes (boiled, preferably one day in advance)
1/2 bunch chives, finely sliced
4 rib eye steaks (250 g each, 2-3 cm thick)
400 g Kirks cream cheese
20 g melted butter
Salt and pepper
Lemon

Instructions

1. Grill the white asparagus and then peel them. Cut the bottom ends off of the asparagus stalks (about 2 cm). Save the peel and the asparagus ends.
2. Boil the cut asparagus ends and peels in oil. Start by putting the ingredients into cold oil and heating until the temperature reaches about 80 degrees. Keep the temperature at 80 degrees for 10 minutes and then cool to room temperature.
3. Strain the oil and toss the asparagus ends and peels with the cream cheese.
4. Cut the green asparagus and potatoes into smaller pieces and stir into the cream cheese mixture. Season with lemon, salt and pepper. Garnish with chives.
5. Sprinkle rib eye steaks with salt and grill 3 minutes on each side until medium. Grill the whole white asparagus stalks for the last 3 minutes.
6. Brush steaks and asparagus with melted butter and season. Cut the white asparagus in various sizes and arrange with the steaks. Drizzle with a little good oil.

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Slate with salmon, cucumber and dill

Lobster

Lobster

Lobster

Lobster

Norwegian lobster with warm salad of brussel sprouts, hazelnuts and crispy potato chips and wispy sauce of chicken skin.

Served on New Norm lunch plate in the color Storm

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Jerusalem artichoke panna cotta with lumpfish roe

Ingredients (Serves 4)

250 g raw peeled Jerusalem artichokes
1/2 dl cream
3 sheets gelatine
Salt and white pepper
1 lemon
300 g rinsed lumpfish roe
2 slices dark rye bread
1 banana shallot
1 tray cress (regular size)
Olive oil
White wine vinegar

Instructions

Steam the Jerusalem artichokes until tender in a pot with a little water. When tender, pour out the water and purée the Jerusalem artichokes to a fine consistency. Add cream and season with white pepper, salt and a little lemon juice. Soak the gelatine in water and then add to the purée. Pour a 1.5 cm thick layer of purée into small soup plates and refrigerate.
Crumble the dark rye bread into the smallest possible pieces. Fry in a pan in olive oil until crisp.
Peel the banana shallot and cut into 2 mm thick onion rings. Marinate in vinegar and a little sugar.

To serve: Arrange the lumpfish roe over the panna cotta in the soup plates. Sprinkle with just a little fried dark rye bread. Top the panna cotta with cress and arrange 5-6 shallot rings on each plate. Mix olive oil and lemon juice together and drizzle before serving.

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Small potatoes with lumpfish roe and sour cream

Ingredients (Serves 4)

600 g small potatoes
2.5 dl cream
400 g lumpfish roe
1 large lemon
1 pot chives
Oil
Salt and pepper

Instructions

Sour cream: Grate the lemon zest and juice the lemon. Blend both into the cream and season with salt and pepper. Refrigerate the cream mixture overnight to thicken the cream.

Chips: Cut three of the potatoes into as thin slices as possible. Boil in salted water until slightly tender (about 1 minute). Remove from water and place on napkin to dry. Heat a little oil in a saucepan to 160-170 degrees and fry the slices until golden.

Boil the remaining potatoes in salted water and cut into pieces. Arrange the potato pieces with the roe, chips and chives. Top with the sour cream.

Plated Shrimps

Plated Shrimps

Plated Shrimps

Plated Shrimps

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Slate, Plate and Felt – Various materials

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Apples flambéed in sweet woodruff schnapps with sheep’s yoghurt sorbet

Ingredients:
8 Danish apples
50 g sugar
50 g brown sugar
15 g butter
4 tbsp. sweet woodruff snaps (made of clear Brøndum schnapps that is infused with sweet woodruff for about 3 weeks)
4 tbsp. unripe apple juice

200 g sheep’s yoghurt
50 g whipped cream
20 g icing sugar

650 g sugar syrup (50 percent sugar, 50 percent water, boiled and then cooled)
1000 g sheep’s yoghurt
juice of 3 lemons
sweet woodruff
wood sorrel

Instructions
1. Mix the 1000 grams sheep’s yoghurt with the sugar syrup and lemon juice. Freeze the sorbet using a good ice cream maker.
2. Peel and cut the apples into uniform pieces. Caramelise sugar and brown sugar in a pan. Add butter, apples and unripe apple juice. Bring the apples to the boil in the pan and flambé with sweet woodruff schnapps. Pick the apples out of the pan and reduce the caramel until it becomes slightly thick. Reserve the caramel sauce in a saucepan for serving.
3. Mix icing sugar with 200 grams of sheep’s yoghurt and turn in whipped cream. Arrange sheep’s yoghurt cream in a bowl with the caramelised apples, a little caramel sauce and the sorbet. Garnish with wood sorrel and a little sweet woodruff.

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Dessert on Two Plates – in a white frame

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Pressure-baked pork with corn and chanterelles

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Smoked lumpfish with marrow, leek and pickled onions

Ingredients (Serves 4)

6 smoked lumpfish filets
150g lumpfish roe
4 small leeks
100g marrow
12 pearl onions
1 pot soft thyme
100g butter

Pickle brine
1dl white wine vinegar
50g sugar
50g acacia honey
1dl water

Instructions

Pickled onions: Boil ingredients and pour over the peeled pearl onions. Allow onions to pickle for at least a day. Pour 1/3 of pickle brine into a pot and reduce a little. Mix in butter.
Boil leeks in salted water for 6 minutes.
Break fish into small pieces and place in an ovenproof dish. Cut marrow into thin slices and arrange on top of the fish. Place the dish in the oven for 5 minutes at 150 degrees. Now arrange the fish in bowls with pickled onion, leek, a little picked thyme and roe. Heat the sauce from the pickle brine until it foams and place the hot foam on top of the dish before serving.

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Fried lumpfish with apple, celery and buttermilk

Ingredients (Serves 4)

4 lumpfish filets
1 celeriac
2 stalks celery
1 sour apple
5 dl buttermilk
2 large cloves garlic
4 dl milk
1 lemon

Instructions

Dried garlic: Peel the garlic and boil in the milk until tender. Rinse and dry in oven at 90 degrees for approx. 12 hours until completely dry.
Cut the celeriac in two unequal pieces with a distribution of 30/70 percent. Pack the large piece of celeriac in aluminium foil and bake in oven at 150 degrees for at least 1 hour, until tender. Cut the baked celeriac into neat pieces.
Cut the raw piece of celeriac in as thin slices as possible.
Cut the celery into thin strips and cut the apple into small cubes. Boil the buttermilk until it separates and strain the liquid through a coffee filter. Reduce the liquid by half and season with lemon juice and salt.
Fry the fish filets in a very hot pan so that they are very browned on one side. Turn the fillets and fry for 30 seconds.
Arrange the dish on plates. Grate the dried garlic and sprinkle over the dish.

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Veal tartare with lumpfish roe, cucumber, herbs and chicken skin

Ingredients (Serves 4)

600 g veal top round
200 g lumpfish roe
1/2 cucumber
200 g chicken skin
1/2 pot chervil
1 shallot, sliced in rings
100 g red wood sorrel
Olive oil
Salt and pepper

Mayonnaise
1/2 bunch tarragon
3 dl grapeseed oil
1 cl white wine vinegar
1 tsp. Dijon mustard
1/2 dl pasteurised egg yolk
Salt

Instructions

Mayo: Heat oil to 70 degrees, put tarragon in a blender and blend it with the hot oil. Filter the tarragon oil through a coffee filter and allow it to cool.
Combine yolks, mustard and vinegar in a bowl and whisk together. Continue whisking and slowly add the tarragon oil. Season with salt. Put the mayonnaise in a piping bag if possible.
Cut the veal into small cubes and toss with a little olive oil, salt and pepper.
Place the chicken skin on a baking sheet and bake at 160 degrees for about 20 minutes, until the skin is golden brown.
Peel the cucumber and cut into neat cubes.
Arrange the meat on plates and garnish with roe, herbs, cucumber, mayonnaise and chicken skin.